Dude this is literally like 2 years of random research put all into one video... This is absolutely the BEST meat safety and howto on snack sticks and general info that ive ever seen. I cant believe this only has 60k views.
100%! 2 guys and a cooler is super technical and instructive, but this guy just explains everything in one shot, what the safety is and how and why it works. Heck his first sentence was something relatively simple, but took me about a year to realize without someone saying it out loud
We use non fst dry milk as a binder instead of sure gel. It is also super important to keep the meat and the equipment really cold. This helps with the bind when salt is added, and keeps the meat from smearing and fatting out.
Thanks! Now, it should have about 500 more views BUT Jon uploaded the wrong video so we had to take it down. Minor differences but they were changes he demanded be made and then he goes and uploads the wrong video! This is Jon by the way, technology baffles me sometimes!
I was wondering the same beings he says to take them out of the smoker to bloom right after talking about the ice bath. But I would assume it's til they are under cooking temp?
Thanks Shane, if you ever want to make your own, we have everything you'd need! The only difference is slim jims are usually super thin, we don't recommend that size for a home processor as it adds many complications to the processing and smoke schedule. Anyway, thank you for watching and leaving a comment!
Thank you Tamara, we are going to be redoing our older videos in this format, those videos have a decent amount of views but the current processes, equipment, and even additives are so more advanced than those older videos that we think it is worth it to start from scratch! We will be releasing a Ring Bologna either this Sunday or next Sunday!
Great video, appreciate it. Question on something you mentioned about vacusealing because that's the one piece I haven't been able to solve. I leave my sticks out overnight if not longer at room temp and dry them if needed, but they still are not great coming out of the package despite being amazing when they went in. Color mutes, casing gets damp, and they seem to taste much smokier. I have had tasty snack sticks out of a vacuum-sealed package from stores so just wondering what I'm doing wrong. Maybe commercial sticks have preservatives that mine don't? 80/20 venison/pork mix if that matters. Any insights appreciated.
You mention 120 1 hr, 130-140 1 hr, 150 add smoke and sponge but for how long, an hour I assume? And when you do 160 for an hour(?) and 175 after that, do you keep the sponge in and wet, or use it only for the 1 hr(?) at 150?
Again. a gereat video but the finishing of the sticks differes from your previouse videos and I am curiouse as to why. In this video, after the ice bath and alowing for time for "blooming", you state that it goes back into the cooler for a day and then you take them out, rest for an hour or so then package. Whereas, one of you earlier videos talked about packaging after smoking with a short period between for drying. Why the change? It is a bit confusing.
Dude this is literally like 2 years of random research put all into one video... This is absolutely the BEST meat safety and howto on snack sticks and general info that ive ever seen. I cant believe this only has 60k views.
This is the best most Descriptive video about how to make snack sticks on TH-cam
EXACTLY... He is a great Teacher.
100%! 2 guys and a cooler is super technical and instructive, but this guy just explains everything in one shot, what the safety is and how and why it works. Heck his first sentence was something relatively simple, but took me about a year to realize without someone saying it out loud
We use non fst dry milk as a binder instead of sure gel. It is also super important to keep the meat and the equipment really cold. This helps with the bind when salt is added, and keeps the meat from smearing and fatting out.
Excellent video. Thanks for the step-by-step walkthrough.
Thanks! Now, it should have about 500 more views BUT Jon uploaded the wrong video so we had to take it down. Minor differences but they were changes he demanded be made and then he goes and uploads the wrong video! This is Jon by the way, technology baffles me sometimes!
Fantastic & Thank you Jon for all...
Great content.
Marvelous & Thanks for all...
Just simply a great video.
Looks delicious
Saying Cheddar cheese and dill don’t go together is a hot take for sure. Literally that would a cheeseburger flavored snack stick!
Thanks for this interesting video!
Can these be cooked in a kitchen oven?
. InFormative… Thanks man!
This was great! Thanks for this video!
I’d like to see a video on making Turkey snack sticks. Can’t seem to find much info on it.
Look at their pheasant pepperoni sticks. I bet you could use turkey the same
Never mentioned the time at 150° when you add smoke/humidity
1 hour
Great Video but how long do ya ice bath before you let them sit at room temperature to Bloom for a cpl hours ?
I was wondering the same beings he says to take them out of the smoker to bloom right after talking about the ice bath. But I would assume it's til they are under cooking temp?
Usually 10 minutes or so
While eating a slim Jim just now, a scrolled across this video just accident. Kind of ironic,so I had to watch it. Thanks
Thanks Shane, if you ever want to make your own, we have everything you'd need! The only difference is slim jims are usually super thin, we don't recommend that size for a home processor as it adds many complications to the processing and smoke schedule. Anyway, thank you for watching and leaving a comment!
Do you have any videos on shelf stable snack sticks ? Are these shelf stable ?
Love some good meat sticks.
I agree with SinisterMD
Thank you Tamara, we are going to be redoing our older videos in this format, those videos have a decent amount of views but the current processes, equipment, and even additives are so more advanced than those older videos that we think it is worth it to start from scratch! We will be releasing a Ring Bologna either this Sunday or next Sunday!
Great video, appreciate it. Question on something you mentioned about vacusealing because that's the one piece I haven't been able to solve. I leave my sticks out overnight if not longer at room temp and dry them if needed, but they still are not great coming out of the package despite being amazing when they went in. Color mutes, casing gets damp, and they seem to taste much smokier. I have had tasty snack sticks out of a vacuum-sealed package from stores so just wondering what I'm doing wrong. Maybe commercial sticks have preservatives that mine don't? 80/20 venison/pork mix if that matters. Any insights appreciated.
I don't have a smoker. Can i use an oven? The big problem with my oven is the lowest temp is 170F
How long to cook it at 150 with the sponges?
Cannot love this hard enough.
How do you regulate whether it’s stuffed too lightly or too much
Does anybody know what the best instrument is for taking internal temperature of the snack sticks?
Thermometer
Instead of sure gel, could milk powder be used as a binder?
You mention 120 1 hr, 130-140 1 hr, 150 add smoke and sponge but for how long, an hour I assume? And when you do 160 for an hour(?) and 175 after that, do you keep the sponge in and wet, or use it only for the 1 hr(?) at 150?
Why do I have to use citric acid? Is it sodium nitrate enough?
Why would I want acure Excelerator
Again. a gereat video but the finishing of the sticks differes from your previouse videos and I am curiouse as to why. In this video, after the ice bath and alowing for time for "blooming", you state that it goes back into the cooler for a day and then you take them out, rest for an hour or so then package. Whereas, one of you earlier videos talked
about packaging after smoking with a short period between for drying. Why the change? It is a bit confusing.
If I don’t use a cure Excelerator… Why do I have to wait 12 hours?
You don’t, minimum 4 hours to overnight, end of story
But why do I have to wait at all? What is it doing when I wait?
@@gooberdooberwunderb I gave the wait times for the added cure to work. It’s helping killing any nasties
Isn't adding those chemicals making the sticks less healthy?